Mexican Summer Salad with Lime Dressing
Light and refreshing, nice for picnics or served with hot, buttered tortillas.
Ingredients
- ¾ cup chopped seeded tomato
- ¾ cup chopped peeled jicama
- ¾ cup corn kernels removed from previously grilled corn. To remove kernels, slice downward with a sharp knife along cob that has been inserted into a large bowl to catch wayward kernels.
- 1/2 cup thinly sliced radishes
- ½ cup crumbled Cotija or goat cheese
- ½ bunch finely chopped fresh cilantro
- 1 -2 jalapeno peppers seeds removed and sliced into disks. You can also use pickled jalapenos, or chopped Anaheim or bell peppers for less heat
- 1 ripe avocado cut into small chunks
- Lime honey dressing recipe follows
- Cooked chicken or shrimp for the full meal deal optional
- Pine nuts optional
Instructions
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Add the salad greens to a large bowl. Toss the greens with some of the dressing to lightly coat. Divide onto plates. Toss the remaining salad ingredients, with the exception of the cheese, pine nuts, and avocado, with additional dressing and place on top of the dressed greens. Add the chunks of avocado, and top with the cheese and pine nuts.
Recipe Notes
Lime Honey Dressing
¼ cup fresh lime juice
¼ cup olive oil
1 -2 tablespoons honey
½ teaspoon cayenne pepper (optional)
Put dressing ingredients in a covered glass container and shake well.